Shelf life: best fresh.
56. Tandoori Roti (without Tandoor)
Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.
57. Naan
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.
METHOD
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers.
When does is like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another
plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry
dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to
griddle. Invert griddle and roast over
the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.
58. Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour